Fontina Stuffed Chicken with Artichoke Hearts

Breaded chicken breasts stuffed with melty fontina cheese, and served with a garlic, cremini mushrooms, and artichoke heart sauce.


  • 2-3 skin-less, sliced down the middle, and pounded out thin Chicken Breasts
  • 1/2 cup Buttermilk
  • Salt and Pepper for seasoning
  • 1-2 cup Panko Bread Crumbs
  • 2-3 thick block slices of Fontina Cheese
  • 2 tbsp Butter
  • 3 cloves minced Garlic
  • 1/2 Lemon
  • 6-8 sliced Cremini Mushrooms
  • 14 oz of quartered Artichoke Hearts


  1. Preheat the oven to 375 degrees.
  2. Grease a baking dish.
  3. Stuff the fontina into the middle of each chicken breasts, and roll the breasts back together so that none of the cheese is sticking out.
  4. Drench the chicken in a vat of seasoned (with salt and pepper) buttermilk, and immediately coat with panko.
  5. Set the chicken breasts into the baking dish, and bake them for about 45 minutes to an hour – until they are fully cooked through.
  6. About 10 minutes before you remove the chicken from the oven, melt the butter in a sauté pan.
  7. Sauté the garlic, followed by the mushrooms, and the artichoke hearts.
  8. Squeeze in the lemon juice, and season with salt and pepper.
  9. Serve the sauce with the chicken.

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